1. Build a charcoal fire in an outdoor grill for indirect high grilling and let burn until the coals are almost completely covered with white ash. You will not need a drip pan.
  2. Mix the pecans, honey and corn syrup together in a 13x9-inch disposable aluminum pan. Toss the drained chips on the coals. Place the pan over the cooler area of the grill and cover. Grill, stirring occasionally, until the liquid has almost completely evaporated, about 20 minutes.
  3. Meanwhile, mix the sugar, ground chiles, cumin, paprika, salt and cayenne, if using, in a large bowl and set aside.
  4. Scrape the syrup-coated pecans into the bowl and mix well, separating any nuts that cling to each other. Turn out onto a rimmed baking sheet and cool completely. Store the pecans in an airtight container. (The pecans can be made up to one week ahead.)


Reprinted with permission from Kingsford Complete Grilling Cookbook by Rick Rodgers, copyright © 2007 by The Kingsford Products Company, published by John Wiley & Sons, Inc.